Chemical Composition and Nutritional Value of Raw and Fried Allis Shad (Alosa Alosa)

AuthID
 P-005-0G6
6
Author(s)
Ferreira, J
·
Fradinho, N
·
Tipo de Documento
Article
Year published
2013
Publicado
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 48, Número: 6, Páginas: 1303-1308 (6)
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Publication Identifiers
SCOPUS: 2-s2.0-84877632822
Wos: WOS:000318637500025
Source Identifiers
ISSN: 0950-5423
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